Spicy Honey-Glazed Ham Recipe

Difficulty Level: Intermediate

Makes: 8 to 10 servings

Nutrition Facts (per serving)

Serving Size: 1/10 of recipe
Calories: 758
Total Fat: 33 g
Saturated Fat: 10 g
Carbohydrates: 47 g
Dietary Fiber: 1 g
Sugar: 44 g
Protein: 71 g
Cholesterol: 197 mg
Sodium: 3037 mg

Total Time: 4 hours
Prep Time: 40 minutes
Inactive Time: 20 minutes
Cooking Time: 3 hours

1 bone-in half ham (about 8 pounds, shank or butt portion), fully cooked
1 cup reduced-sodium chicken broth
1 cup honey
3/4 cup packed light brown sugar
1/2 cup Dijon mustard
1/2 cup whole grain mustard
3 tablespoons apple cider vinegar
3 tablespoons hot sauce
1 tablespoon fresh thyme leaves, chopped
1/2 teaspoon crushed red pepper flakes

Instructions

Let the ham stand at room temperature for one hour before baking.
Position a rack in the lowest part of the oven and preheat to 350F. Remove skin from the ham, leaving a thin 1/4inch layer of fat. With a sharp knife, score the fat in a crosshatch pattern with about 1inch squares without cutting into the meat. Place the ham, flat side down, in a roasting pan and pour the chicken broth into the pan. Cover tightly with foil and bake 1 1/2 hours.
While the ham bakes, whisk together the honey, brown sugar, both mustards, apple cider vinegar, hot sauce, thyme, and red pepper flakes to make the glaze. Reserve about 3/4 cup of the glaze in a separate bowl for serving. After the initial 1 1/2 hours, remove the ham from the oven, discard the foil, and brush about one-quarter of the remaining glaze over the ham. Return to the oven and continue baking, basting with additional glaze and pan juices every 30 minutes, for another 1 to 1 1/2 hours, until the exterior is a rich reddish-brown and an instant-read thermometer inserted into the thickest part reads 140F. Add 1/2 cup water to the pan if it begins to dry out.
Transfer the ham to a cutting board and let rest 20 minutes before slicing. Serve with the reserved glaze.